Clam Soup with Vegetables

Ingredients

• 1.5 kg mussels
• 120 g white onions
• 3 Garlic cloves
• 3 tbsp olive oil
• 200 ml white wine
• 800 ml fish stock
• 500 g tomatoes
• 100 g carrots
• Salt
• Pepper
• 3 tbsp chopped parsley

Instructions

1. 1.

   Wash and brush clams cold, remove beards. Discard open specimens. Peel onions, halve them and slice thinly. Peel garlic and finely chop. Heat oil in a large pot, sauté onions and garlic until translucent. Add clams and pour white wine over them. Cover and cook until all clams have opened, about 7–8 minutes, shaking the pot vigorously several times.

2. 2.

   Remove clams and onions with a slotted spoon from the stock—discard closed clams—and set aside. Strain clam stock through a cloth-lined sieve into a pot and slowly bring to a boil with fish stock. Meanwhile, cover tomatoes with boiling water, peel them, remove stems and seeds, strain seeds through a sieve and pour tomato juice into the stock. Dice tomato flesh. Peel carrots, slice thinly.

3. 3.

   Stir tomato cubes and carrot slices into the stock and simmer for about 10 minutes. Release two-thirds of the clams from their shells and warm clam meat with onion rings in the soup. Season with salt and pepper. Ladle soup into preheated bowls and add remaining clams. Sprinkle parsley on top. Serve immediately.